Croissant

A croissant (US/krwɑːˈsɒ̃/, /krwɑːˈsɒnt/; French pronunciation:[kʁwa.sɑ̃]) is a buttery, flaky, viennoiserie or Vienna-style pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Crescent-shaped food breads have been made since the Middle Ages, and crescent-shaped cakes possibly since antiquity.

Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissanterie was explicitly a French response to American-style fast food, and today 30–40% of the croissants sold in French bakeries and patisseries are baked from frozen dough. Today, the croissant remains popular in a continental breakfast.

Croissant (magazine)

History and profile

The first issue of the magazine is dated 1 May 1977; the magazine is published twice a month, generally on the 10th and the 25th. Croissant is published by Magazine House (マガジンハウス, Magajin hausu). The target audience is middle-aged and married women. The frequent topics covered include home decoration, cooking, health, and beauty.

Crazy Nights

(Whoow! Here's a little song for everybody out there)[Verse]People try to take my soul awayBut I don't hear the rap that they all sayThey try to tell us we don't belongThat's alright, we're millions strongThis is my music, it makes me proudThese are my people and this is my crowd[Chorus]These are crazy, crazy, crazy, crazy nightsThese are crazy, crazy, crazy, crazy nights[Verse]Sometimes days are so hard to surviveA million ways to bury you aliveThe sun goes down like a bad bad dreamYou're wound up tight, gotta let off steamThey say they can break you again and againIf life is a radio, turn up to ten[Chorus] X2And they try to tell us that we don't belongBut that's alright, we're millions strongYou are my people, you are my crowdThis is our music, we love it loudYeah, and nobody's gonna change me'Cos that's who I am[Chorus] X2

Croissant

A croissant (US/krwɑːˈsɒ̃/, /krwɑːˈsɒnt/; French pronunciation:[kʁwa.sɑ̃]) is a buttery, flaky, viennoiserie or Vienna-style pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Crescent-shaped food breads have been made since the Middle Ages, and crescent-shaped cakes possibly since antiquity.

Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissanterie was explicitly a French response to American-style fast food, and today 30–40% of the croissants sold in French bakeries and patisseries are baked from frozen dough. Today, the croissant remains popular in a continental breakfast.

Latest News for: croissants

It'll have to stop soon, though ...And then, of course, for what you might laughingly call exercise, some days we cycle to Bread 41 on Pearse Street, and while you're there you might as well buy some cruffins (it's a croissant crossed with a muffin - you can imagine), or whatever else they have, because we deserve it, and it might help....

It'll have to stop soon, though ...And then, of course, for what you might laughingly call exercise, some days we cycle to Bread 41 on Pearse Street, and while you're there you might as well buy some cruffins (it's a croissant crossed with a muffin - you can imagine), or whatever else they have, because we deserve it, and it might help....

It’s midnight and Maurice Ebbs is walking me around An Post’s Dublin Parcel Hub in Dublin 12 as staff busily transfer parcels from trucks in the docking bays to conveyor belts ...Photograph. Crispin Rodwell ... Last week it was up to 910,000.” ... ... ... ... “We had a lovely card come into the shop the other day from our littlest customer “to the croissant ladies”....

It’s midnight and Maurice Ebbs is walking me around An Post’s Dublin Parcel Hub in Dublin 12 as staff busily transfer parcels from trucks in the docking bays to conveyor belts ...Photograph. Crispin Rodwell ... Last week it was up to 910,000.” ... ... ... ... “We had a lovely card come into the shop the other day from our littlest customer “to the croissant ladies”....

Share via. More. With Father’s Day on the horizon, several of our favorite places are offering special sweet treats ...SpecialSweetTreats ... They also have candy bar flavored macarons, tarts, and drip cakes ... A rotating selection of delicious offerings like Macarons, cruffins, croissants, eclairs, cakes, and tarts feature flavors inspired by the season....

Happy #NationalDonutDay, or as we like to call it, Friday. Whether it’s glazed, sprinkled, jelly filled, or in the case of those revolting eclairs from “Van Wilder,” (gulp) dog semen, we’ll take a donut over a croissant or the heartiest of bagels any day ... “Full Metal Jacket”. RIPR. Lee Ermey ... “Zootopia”....